Creme Caramel (Caramel Custard)

The custard part is easy. The caramel sauce is only a little harder. The most important matter of all is to bake the custards gently, in a water bath, so as not to overbake them.

  • Caramel:
  • 1 cup sugar
  • 3 Tbs. water
  • Custard:
  • 1 quart whole milk
  • 1 1/4 cups sugar
  • 12 eggs (omit whites from four of them)
  • 2 Tbs. vanilla

Custard1. In a white saucepan, dissolve the sugar in the water. Brush any sugar crystals off the side of the pan with a wet brush to prevent re-granulation.

2. Bring the dissolved sugar to a boil over medium-high heat and cook until you see the first bit of browning. The sugar is now extremely hot–about 350 degrees–so be careful. It can burn very quickly. Lower the heat and continue to cook, flowing it around a bit, until the center of the pan is light brown. Remove it from the heat immediately. The caramel will continue to cook a bit dark from its own heat.

3. Pour about 1/2 tsp. of the caramel into the bottoms of 6-ounce custard cups and set aside.

Preheat the oven to 325 degrees.

4. To make the custard, whisk all custard ingredients in a bowl
until completely blended. Strain the mixture into a clean saucepan and place over medium-low heat. Stir the mixture constantly until it feels barely warm to the touch. Pour the custard into the custard cups over caramel sauce.

5. Put the custard cups into a pan of hot water and allow the contents of the cups to become warm.

6. Put the entire pan into a preheated 300-325 degree oven. Bake for 30 minutes, or until the custard has set and is clearly no longer liquid. The tops should brown only slightly. Remove from oven and allow to cool at room temperature for about 15 minutes, then refrigerate.

Serves eight.

No comments yet.